Raspberry Habanero Jam Recipe - Allrecipes.com
Raspberry Habanero Jam Recipe
  • READY IN 25 mins

Raspberry Habanero Jam

Recipe by  

"This jam is delicious poured over a block of cream cheese and served with crackers. The heat from the peppers and the sweetness of the sugar and berries complement each other perfectly. A simple and unique appetizer or game day snack. This jam is wonderful on top of vanilla ice cream too!"

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Ingredients Edit and Save

Original recipe makes 80 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  1. Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2014

This is so easy to make. I used fresh raspberries. My husband asked me to make more. Thanks so much for sharing your recipe.

Most Helpful Critical Review
Jun 18, 2015

This recipe has a 5 star taste, but gets 3 stars for being dangerously incomplete! Canning is not hard, but it MUST be done to a specific standard. Jelly and jams can be water bath canned without preservatives like vinegar and salt. When vinegar is used it MUST BE 5% vinegar, nothing less! Vinegar less than 5% can cause spoilage and food poisoning. This recipe IS NOT certified by the national canning institute. Therefore, proper pH is not established. Ive made it and its good. However, long term storage can be risky. If you're not familiar with the proper procedures for canning, take the time to learn. With proper safety and knowledge, it's an awesome way to preserve food.


9 Ratings

Sep 13, 2014

Excellent, i just made a couple tweaks. I used 2 Trinidad scorpion peppers instead of habaneros and red bell pepper instead of green. Great recipe you have here. Love it

Mar 29, 2015

This recipe is tremendously good. Just the right amount of hot and sweet. You taste the sweetness of the raspberries first, then followed by the heat of the habaneros - and it IS a nice consistent burn. Not overwhelming, but definitely present. I used fresh raspberries and measured them out with a kitchen scale rather than using cups. The only change I made was to use a red pepper rather than a green one so that the colors were consistent and blended. Five habaneros (and their seeds) produced the perfect amount of heat. A new favorite!

Nov 17, 2014

So easy to make and so good too! I used smaller jars and gave a bunch away to friends and they all loved it.

Jul 01, 2015

Just made this today and it is very good! I used a red pepper instead of a green and a whole package of pectin. Used fresh raspberries instead of frozen. I got 8 1/2 pint jars from the batch I made.

Apr 26, 2015

Wasn't sure about the vinegar, surprised that you don't really taste it. I used only red pepper and six habanero peppers. I like it hot. I'm trying to reproduce a sauce made by a home-show cookware company. This was not exact, but delish regardless. Their product ingredients state "Apple cider vinegar", but I followed this and used white vinegar. Never canned before, but googled it and it's easier than I thought. I'll b making this again, in smaller jars to give as gifts. Thank you for this delicious recipe.


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  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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